Spanish sauce – Salsa española

Ingredients for 4 servings:

• chives
• 2 garlic cloves
• olive oil
• Fat, trimmed from meat, if any
• 6 small porcini mushrooms or button mushrooms
• 1 rosemary sprig(s)
• 2 sprigs of thyme
• 2 tbsp flour
• 3 tbsp tomato sauce
• ½ jar brandy
• ½ jar water
• 1 jar chicken broth
• ½ jar red wine
• salt and pepper

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 45 minutes

The sauce goes well with many Spanish meat dishes with lamb, chicken, beef or rabbit.

Slice the garlic cloves. Chop the chives, and fry both in a pan with a little oil. Add any fat from the meat and fry briefly. Add the mushrooms and season with rosemary and thyme. Add the flour and fry. Pour in the tomato sauce, brandy, wine, stock, and water. Season with salt and pepper, and simmer for 20-25 minutes, skimming off any foam. Strain the sauce through a sieve, return it to a pan, and reduce slightly over low heat. The chef gave me this recipe at a hotel in Cala Millor, where we spent a wonderful vacation. It’s very aromatic. Tip: Shiitake mushrooms are also good. They have an intense flavor. The sauce can be frozen or kept in the refrigerator for 2-3 days.